Stone Face Blog / Stone Face Vloggers

Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.

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Location: Northern Virginia, United States

I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.

Friday, October 12, 2012

Tortilla Chips for Euchre Night

For our euchre card group tomorrow night, I decided to try and make something unique as the snack I am bringing. I decided to make cilantro tortilla chips from scratch. No, I did not grind the corn, but I did start with masa or corn flour. I used a recipe from Chef Jesse Smith's Deep Prep Channel. First, I made the corn torillas with 6 loose cups of masa, 4 cups of water, a half-stick of unsalted butter, two large pinches of kosher salt, and a whole bunch of minced fresh cilantro.

Since this was a double recipe and I didn't want to mix it by hand, I used the dough hook on my electric mixer.

I used a cookie dough scoop to make golf ball size balls of dough, then rolled them into balls by hand. I pressed each ball in my tortilla press (I bought one last week). Then, I baked each torilla for 30-45 seconds on each side in a dry electric skillet.

I quartered each cooked tortilla and fried the quarters in batches in a deep pot of 375 degree F canola oil, until lightly puffed and lightly browned. This is a photo of only half of the amount I made. I think I'll save some at home for us to snack on.
Thanks to Deep Prep Channel for the recipe!

Monday, October 08, 2012

Lasagna Fritatta

Made with diced leftover lasagna, eggs, fresh herbs, fresh peppers and mushrooms, onions, mozzarella, and pepperoni.

Thursday, October 04, 2012

Mushrooms over Rice

Tonight's Meatless Thursday dinner was sautéed portobello slices over Carolina gold rice. The sauce was a yogurt and minced queso fresco sauce with green onions. Side salad with mustard vinaigrette. Iced tea to drink.

I had planned on a yogurt and chèvre sauce, but discovered I'd purchased honey-flavored goat cheese. You make do.

Wednesday, October 03, 2012

Mr. Bento Returns (5773)

At least once a year, since I retired, I take my Mr. Bento out of retirement, usually for dinner in the Temple B'nai Shalom succah at Sukkot.

This year, I have a sweet potato and queso fresco quesadilla, a green salad, a lime dressing, with salsa fresca, sour cream, and cherry tomatoes. Not shown is my tall mug of iced coffee.

Tuesday, October 02, 2012

Crescent Dogs

Our at-home tailgate entree this past Sunday.